Description
This classic grilled chicken legs recipe delivers juicy, flavorful drumsticks with a crispy, smoky skin. Marinated in a vibrant blend of olive oil, smoked paprika, garlic, and herbs, these chicken legs are perfect for summer barbecues or a satisfying weeknight dinner. Quick to prepare and cooked to tender perfection on the grill, they offer a delicious gluten-free main course option.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken legs
Marinade
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Juice of 1 lemon
Instructions
- Prepare the Chicken: Pat the chicken legs dry with paper towels to ensure the skin crisps properly during grilling.
- Make the Marinade: In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, cayenne pepper, and lemon juice until fully combined.
- Marinate: Add the chicken legs to the bowl and toss until evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, preferably 2 to 4 hours, to allow the flavors to develop.
- Preheat the Grill: Heat your grill to medium heat, around 375–400°F, ensuring it’s clean and oiled to prevent sticking.
- Grill the Chicken: Place the marinated chicken legs on the grill. Cook for 30–35 minutes, turning every 5–7 minutes to ensure even cooking and to avoid burning. Grill until the internal temperature reaches 175°F and the skin is crispy and golden brown.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Serve hot with your favorite side dishes such as grilled vegetables, coleslaw, or corn on the cob.
Notes
- For extra flavor, marinate the chicken overnight to allow deeper penetration of spices.
- If you don’t have a grill, you can bake the chicken at 400°F for 40–45 minutes until cooked through and skin is crispy.
- Serve alongside grilled vegetables, coleslaw, or corn on the cob for a complete meal.
